我国魔芋粉加工技术和设备的研究与应用  

Study and application of processing technique and equipments of konjac powders in China

作　　者：王洪伟[1] 钟耕[1] 张盛林[2,3] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]西南大学园艺园林学院,重庆400716 [3]重庆高校魔芋资源利用工程研究中心,重庆400716

出　　处：《食品工业科技》2009年第5期337-340,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2007BAD73B04)

摘　　要：阐述了国内魔芋粉20年来加工技术与设备的研究与应用,分别对鲜魔芋脱水和魔芋粉生产的技术与设备进行了总结,简述了目前研究中存在的主要困难与问题,提出了魔芋粉加工未来发展的思路。The study and application of konjac powders processing technique and equipment in China in the last 20 years were reviewed, and the technique and equipment of raw konjac dehydrate and konjac powder processes were summarized,respectively.The difficulties on the konjac processing in the future development were estimated and some possible approaches to these problems were presented and analyzed.The direction on konjac powder process in the future was pointed.

关 键 词：魔芋粉 加工 设备 应用 

分 类 号：TS201.1[轻工技术与工程—食品科学]